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Join Luke for dinner on Friday 4th October to celebrate his incredible career and a quarter of a century at Chewton Glen..

As a teenager Luke Matthews took a summer job in Pinocchio's Italian restaurant in Christchurch, he enjoyed the atmosphere, the work, the banter of the chefs and decided to become a chef too. At 16, he started an apprenticeship in The Green Park Hotel, Bournemouth, before moving to the Dormy Hotel at Ferndown and later, completed work experience at Chewton Glen.

In the summer of 1993, Luke learned of an opening for a Sous Chef at Chewton Glen Hotel and applied successfully, then became Senior Sous Chef only ten months later. He flourished in the atmosphere that had impressed him so much during that early week of work experience, until in November 2003, he was appointed Executive Head Chef.

These days Luke is kept pretty busy, he manages a large kitchen brigade, a cookery school, controls a considerable budget, finds and procures the best produce, teaches, plans, organises, socialises and is a role model for his team.

Veuve Clicquot Champagne and canapé reception, followed by a four course dinner with paired wines.